TASTINGS  » Olive oil

Umbria is one of the major producers of olive oil. Orvieto has a long tradition of olive growing. Today's older generation can still remember when there were a few olive presses in the village and all of the inhabitants of the surrounding area would bring their olives to be pressed. At that time, without the help of machines, the olive harvest could last for several months, as it did during the time of the Romans. This was the main factor in the production of oil of varying quality.

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Today, the cultivation of the olive trees is still carried out in the traditional method, but the harvest and pressing of the olives is facilitated by modern equipment that nonetheless manages to preserve the quality of the olive oil.
We are proud to co coperate with some oil mills present in the territory, all in traditionally agricultural areas a few kilometers from Orvieto. Most of the structures are located in old farm houses - some of them dating to the first half of last Century - because they have been always used to produce oil.
All of them are still extracting the oil using the traditional systems that permit to obtain a pure and excelent top quality extra virgin olive oil  

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With us, you will learn the techniques how to taste the extra virgin olive oil:

Olfactory analysis
The olive oil is poured into a glass and brought to the optimal temperature for tasting, that is, 28° Centigrade. More typically, the glass of olive oil is warmed in the hands after which the glass is lifted to the nose and deeply inspired, the perceived aroma is quickly esteemed.

Visual analysis
The oil can have various shadings of colour that, due to the variety and degree of maturation of the olives, range from yellow to intense green. Viscosity, density and colour are the three characteristics to consider. Viscosity varies with age and the processes of filtration to which the oil olive has been subjected. The density of the olive oil depends very much on territory in which the olives are grown, while the varieties of colour are based on the type of olive and the period of harvesting. The density depends in great part on the origin: those from Tuscany and Umbria are comparable in density as a creamy green while others, for example from Liguria, are typically more liquefied.

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All tastings can be organized over half a day or an entire day with lunch made up of produce tastings
For more detailed information, please send an e-mail to info@umbriaintour.it